First, a shout out to Anima Mundi Apothecary for providing high-quality powdered herbs in amber jars, and in particular the most delicious rose powder in my world. Thank you!

Ingredients:

2.5 cups blanched almond flour (almonds can moisten lungs and large intestine)

1 TBS arrowroot flour (I like to add this so I don’t taste baking soda—works every time)

3/4 tsp baking soda

1/2 tsp Celtic sea salt

*1 TBS powdered Moringa (a delicious, energizing superstar)

*2 tsp powdered Rose petal (whorls of heart-opening, highest-vibrating love)

A handful of wild blueberries (about 3/4 cup fresh or frozen—these little beauties can nourish the brain and prevent cancer)

1/4 cup olive oil (always use your best)

1/4 cup honey (beautiful sweetener infused with the sound-healing hum of our bee sisters)

Juice from 1/2 small orange (about 3 TBS of this moistening, famous, Vit C liquid sunshine)

2 eggs (only from happy and free hens please)

*You can drop the herbs by a tsp or two if you are in short supply. Any amount adds nutrition and flavor. This is a very forgiving recipe, so feel free to experiment.

Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper.

Whisk all dry ingredients together in a large bowl. Stir in your blueberries.

In a small bowl, whisk together the wet ingredients.

Pour the wet mixture into the almond flour-blueberry mixture and stir until combined.

Use your ice cream scoop to mound six or seven scones on the parchment-lined cookie sheet.

Bake at 350 degrees for about 20 minutes. They will brown lightly.

Serve warm or cooled, with butter or none.

Smile because they are delicious, and it is going to be a wonderful day.